Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

por Rangel Vargas, Esmeralda, Rodríguez, José Antonio, Domínguez, Rubén, Lorenzo, José Manuel, Sosa, María Elena, Andrés, Silvina Cecilia, Rosmini, Marcelo, Pérez Álvarez, José Ángel, Teixeira, Alfredo, Santos, Eva María
Publicado 2021

Use of riboflavin to reduce decay and extend the shelf-life of fresh-cut sweet pepper

por Pintos, Federico Martín, Lemoine, María Laura, Gergoff Grozeff, Gustavo Esteban, Hasperué, Héctor Joaquín, Vicente, Ariel Roberto, Rodoni, Luis María
Publicado 2022